Zucchini Chocolate Cake

From: 955054

On Nov 14, 2009

Wow! Fantastic cake!!! We all huddled around the pan after it cooled and the best afternoon snack ever! Thank you so much for this wholesome dessert.

From: Chef #434750

On Nov 6, 2009

As most gardeners, I had an abundance of large zucchini this summer and found this a great way to use it. I've made this about five times with rave reviews from those who've tried it. I usually add a tablespoon of instant espresso crystals to boost the chocolate flavor. The last time I made a couple of substitutions to increase the nutritional value. I substituted 1/2 cup of ground almond meal for 1/2 cup of flour and added 4 tablespoons of soy protein power. There was little difference in the finished cake - still delicious.

From: Spoons31

On Nov 18, 2004

Amazingly moist & chocolatey! I will definitely be making this again. I used unsweetened apple sauce instead of oil (I only added 1 tablespoon of oil), and used small semi-sweet chocolate chips which gave just the right amount of decadence and gooeyness, and didn't sink to the bottom. Make this cake - you won't regret it!

From: Karen19

On Sep 4, 2002

Man, oh man! Exceptionally moist. I substituted applesauce for the oil (left in the butter)and greased the pan for baking. My 6-year old added ingredients in no particular order and it still turned out fantastic! I'll never use another recipe for this cake!